It's Natasha of NatashasKitchen.com.

I'm gonna show you how to make

the mini version of the Charlotte cake,

with absolutely no baking required.

Its an easy and impressive dessert.

Lets get started.

In a medium saucepan, combine 10 ounces

of frozen raspberries and half a cup of sugar.

Cook over medium heat, stirring and mashing

with your spatula until it reaches a jam consistency.

Strain your raspberry mixture to get rid of the seeds,

and push on the back with your spatula

to get as much juice as possible.

You should get about 2/3 cup of syrup.

Now off the heat, stir in two tablespoons of fresh

lemon juice and one tablespoon of unflavored gelatin.

(upbeat happy music)

Pour the mixture back in the saucepan over medium heat,

and whisk until the gelatin is completely dissolved,

and the mixture is hot.

Do not let it boil.

Once its hot and dissolved, take it off the heat,

and let it cool completely to room temperature.

I transferred into another dish,

just so it'll cool faster.

You'll need two lady fingers for each cup,

so I've got a total of 12 here.

And I've found its much easier to layer them in the cups,

if you cut them with a serrated knife into thirds.

For the simple syrup, combine one cup of warm water,

one tablespoon of fresh lemon juice,

and a tablespoon of sugar.

Stir those together just until the sugar is dissolved.

Dip the lady fingers into the syrup for no more than

two seconds, then layer into the bottom of your cups.

Just as soon as your raspberry syrup is at room temperature,

you can start making that mouse.

In the bowl of your mixer, combine three cups of

heavy cream with six tablespoons of powdered sugar,

and beat on high speed for two minutes

or until its whipped and fluffy.

Transfer 1 1/2 cups of whipped cream into a pastry bag

fitted with a large star tip.

You'll use that for your whipped cream topping,

so refrigerate that until you're ready to use it.

Into the remaining big batch of whipped cream,

gently fold in the room temperature syrup,

about 1/4 at a time, folding to incorporate

between each addition.

Once all of the syrup is blended in,

transfer your mouse to a large pastry bag

fitted with a round 3/8 inch tip.

Pipe the mouse over your lady fingers

to about a half inch thickness,

and repeat with all six cups.

Set aside six of your prettiest raspberries

for the topping.

Place the remaining raspberries over your mouse,

arranging them in circles around the edges.

Pipe the remaining mouse over your raspberry layer.

To finish them off, generously top with your reserved

whipped cream, and garnish with fresh raspberries and mint.

Refrigerate for at least an hour

before serving to let the mouse set.

And I love that you can even make this

a day ahead for a make-ahead dessert.

These were so fun to make, and I'm so happy

I get to eat one (giggles)

Ah, this one looks promising.

Lets dig right in.

Oo.

Wow.

It is bursting with fresh raspberry flavor.

Its like a sweet, tangy mouse, ah.

I just wanna keep eating and eating it.

And I love those bites of fresh, plump raspberries, wow.

Also keep in mind, there are no

artificial colors or flavors.

Seriously, you gotta make this.

If you guys enjoyed this video,

give me a great, big thumbs up below.

Make sure to subscribe to our Youtube channel, and

thanks for joining me in my kitchen.

(upbeat happy music)

If you're looking for more cute and delicious desserts,

make sure to check out our panna cotta

and our vanilla mouse cups.

(laughs)